Raspberry Mousse Cake

For the cake: heat the grill to high. Grease a deep 20cm|8" round springform tin and line the base with non-stick baking paper.

Whisk the egg yolks until pale, thick and creamy.

Beat together the butter and sugar in a mixing bowl until pale and creamy. Add the lemon zest and vanilla and mix well.

Add the whisked egg yolks and beat well. Sift in the flour and cornflour and mix until blended.

Whisk the egg whites until soft peaks form. Stir 1/3 of the egg whites into the flour mixture, then gently fold in the remaining egg whites.

Spoon some of the mixture into the base of the cake tin and spread evenly.

Place 10cm|4" below the grill and cook for 2 minutes, until light golden brown. Remove from the grill and spread with a little jam.

Add another spoonful of mixture, spread out with a pastry brush, and place under the grill for 3 minutes, until dark golden-brown. Continue layering and grilling until you have used all the mixture and the jam.

Remove from the grill and cool in the tin.

For the mousse: mash the raspberries.

Soak the gelatine in a small bowl of water. Stand for 5 minutes.

Whisk the egg whites with half the honey until stiff and glossy.

Whisk the cream until thickened.

Blend together the lemon zest, juice and remaining honey with the mashed raspberries. Gently fold in the egg whites.

Squeeze the water from the gelatine leaves, then place in a pan with 3 tablespoons of water. Heat very gently, until the gelatine has dissolved. Remove from the heat and gently stir in a little of the raspberry mixture.

Pour the gelatine mixture into the remaining raspberries, stirring constantly until blended. Fold in the cream gently until combined.

Pour the mousse into the tin over the cake base. Shake the tin slightly to spread the mousse evenly. Chill for 6 hours until set.